Boston Cream Dessert Cups (cookie Mix)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (17 1/2 ounce) package betty crocker sugar cookie mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg
• 2 tablespoons sugar
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1/2 cup sour cream
• 2 eggs
• 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)
• 1 (16 ounce) container betty crocker rich & creamy chocolate frosting

Recipe

• 1 heat oven to 350°f
• 2 line 23 regular-size muffin cups with paper baking cups.
• 3 lightly spray baking cups with cooking spray.
• 4 in large bowl, stir cookie mix, butter and egg until soft dough forms.
• 5 shape dough into 23 (1 1/2-inch) balls.
• 6 place 1 ball in each baking cup.
• 7 moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
• 8 press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
• 9 in same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
• 10 beat in sour cream.
• 11 on low speed, beat in eggs, one at a time, just until blended.
• 12 stir in dry pudding mix until well blended.
• 13 spoon about 2 tablespoons filling over dough in each cup.
• 14 bake 25 to 30 minutes or until set.
• 15 cool 30 minutes; remove from pan.
• 16 open container of frosting; remove foil lid.
• 17 microwave uncovered on high 30 seconds to soften frosting; stir until smooth.
• 18 spoon about 1 tablespoon frosting onto center of each cookie cup.
• 19 refrigerate about 1 hour or until set.
• 20 store covered in refrigerator.
• 21 if desired, remove from paper baking cups to serve.